To feather the extended Covid-19 stay-at-home and social-distancing measures, I am extending Ferment Bakery’s baking season for an extra month. Needless to say, I will continue to follow the CDC’s food handling and food safety guidelines and carefully monitoring my health and that of my family. The May baking schedule features an array of country breads, breads with additions, sprouted loaves, a pain complet and the trusty Bâtard 707, in the following order: M Apr 27 Raisin Bread F May 1 Kamut-Einkorn with Sprouted Spelt M May 4 Ploughman’s Loaf F May 8 Polenta Bread M May 11 Double Fermented Spelt F May 15 Steamed Sprouted Rye M May 18 Bâtard 707 F May 22 Pain Complet (Red Fife flour) The pricing and subscription options remain as posted on the website.
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